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Stevia Blends Containing Rebaudioside B

a technology of stevia and rebaudioside, which is applied in the field of stevia blends containing rebaudioside b, can solve the problems of unsatisfactory taste profiles for consumers, and achieve the effects of improving taste, hydration or dissolution properties, and improving flow, or solubility

Active Publication Date: 2012-10-25
TATE & LYLE SOLUTIONS USA LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention is about a new type of Stevia extract that contains a high amount of rebaudioside B. This extract can be used to create a sweet steviol glycoside composition, which can be used to sweeten various consumables like beverages, foodstuffs, oral care products, tobacco products, pharmaceutical products, and nutraceutical products. The technical effect of this invention is that it provides a more effective and pure way to sweeten products using Stevia extracts.

Problems solved by technology

Non-caloric natural and synthetic high-potency sweeteners are known, but they most often possess flavor profiles that are not as desirable to consumers as sugars.

Method used

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  • Stevia Blends Containing Rebaudioside B
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  • Stevia Blends Containing Rebaudioside B

Examples

Experimental program
Comparison scheme
Effect test

example 1

Preference Testing of Commercial Mixtures of Steviol Glycosides and Rebaudioside B Enriched Glycoside Mixtures

[0044]A commercial blend of a steviol glycosides was dissolved in 0.0056 M citric acid buffer pH 3.1. A solution containing a commercially available sweetening composition containing 97% rebaudioside A was similarly prepared.

TABLE 197% Rebaudioside A and Commercial Blend Compositions.97% rebaudiosideCommercialGlycosideA, mgblend, mg / lRebaudioside A473437Stevioside135Rebaudioside B1417Rebaudioside C09Rebaudioside D020Total498518

[0045]Thirty-one Tate & Lyle employees participated in paired comparison tests for sweetness and preference. The products were made up in pH 3.1 citric acid buffer (0.9 grams anhydrous citric acid (Tate & Lyle, Decatur, Ill.) and 0.26 grams sodium citrate dihydrate (Tate & Lyle, Decatur, Ill.) per liter and tested at room temperature in two ounce soufflé cups label with random three-digit codes. The presentation order was rotated. The panelists were as...

example 2

Preference Testing of 800 ppm Mixtures of Rebaudioside A or B Mixed with Stevioside

[0063]A taste panel was asked to compare a commercial mixture of rebaudioside A and stevioside to a 500 ppm sample of 97% rebaudioside A. The glycoside blend of steviol glycosides was dissolved in 0.0056 M citric acid buffer pH 3.1. A solution containing a commercially available sweetening composition containing 97% rebaudioside A was similarly prepared. Sample presentation was rotated and the samples of the two solutions (at room temperature) were presented to a panel of Tate & Lyle employees and they were asked to identify the solution that was sweeter and which they like better using the same instructions and questions as in Example 1. The results of the sweetness and preference questions were analyzed with the binomial test and the Thurstonian d′ calculated as in Example 1.

TABLE 597% Rebaudioside A and Rebaudioside Aand Stevioside Mixture Compositions.97% rebaudiosideMixture,GlycosideA, mgmg / lReba...

example 3

Preference Testing Mixtures of Rebaudioside A or B

[0068]A taste panel was asked to compare a commercial mixture of rebaudioside A and rebaudioside B and a 900 ppm sample of 97% rebaudioside A. Tate & Lyle employees participated in paired comparison tests for sweetness and preference. Samples were tested at room temperature in two ounce soufflé cups label with random three-digit codes. The presentation order was not rotated because of carryover of the off-flavor of rebaudioside A at 900 ppm. The panelist evaluated the test sample first and then the control 900 ppm rebaudioside A sample. The panelists were instructed not to re-taste the samples. Additionally, the panelists were required to wait one minute between testing samples and instructed to clear their palates with a 2% sucrose solution, an unsalted cracker, and bottled water. The panelists were asked to identify the solution that was sweeter and which they like better. The ballot was presented and the data was collected with SI...

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Abstract

The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.

Description

CROSS REFERENCE TO RELATED APPLICATIONS[0001]The present application is a non-provisional application claiming the benefit of U.S. Provisional Patent Application Ser. No. 61 / 437,390, filed Jan. 28, 2011, which is incorporated herein by reference in its entirety.STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT[0002]Not Applicable.BACKGROUND[0003]Natural caloric sweeteners, such as sucrose, glucose, and fructose, possess desirable taste characteristics, but they add to the caloric content of products. Therefore, there is great consumer interest in low or non-caloric sweeteners that are considered as healthier alternatives. Non-caloric natural and synthetic high-potency sweeteners are known, but they most often possess flavor profiles that are not as desirable to consumers as sugars. Thus, it is desirable to develop non-caloric sweeteners that can be substituted for sugar and that have a more desirable taste profile.[0004]The species Stevia rebaudiana (“Stevia”) is the s...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23G3/00A23L19/00A23L27/00A23L27/10A23L27/30
CPCA23L2/60A23L1/2366A23L27/36A23L27/33A61Q11/00A23V2200/16A23V2250/258A61K8/602A23V2002/00A23L33/105
Inventor BRIDGES, JOHN R.CARLSON, ALFREDPATTON, PENELOPE A.
Owner TATE & LYLE SOLUTIONS USA LLC
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